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Quality characteristics and antioxidant activity of Sooyeon noodles supplemented with sorghum powder

수수가루 첨가 수연소면의 품질특성과 산화방지 활성

  • Song, Myeong Seob (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Choi, Ah Young (Kang food Co.) ;
  • Kim, Min Young (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Lee, Yoon Jeong (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Oh, Hyunah (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Woo, Koan Sik (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Junsoo (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Jeong, Heon Sang (Department of Food Science and Biotechnology, Chungbuk National University)
  • 송명섭 (충북대학교 식품생명공학과) ;
  • 최아영 ((주)강식품) ;
  • 김민영 (충북대학교 식품생명공학과) ;
  • 이윤정 (충북대학교 식품생명공학과) ;
  • 오현아 (충북대학교 식품생명공학과) ;
  • 우관식 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이준수 (충북대학교 식품생명공학과) ;
  • 정헌상 (충북대학교 식품생명공학과)
  • Received : 2018.05.24
  • Accepted : 2018.09.18
  • Published : 2018.10.31

Abstract

This study investigated the qualitative characteristics of Sooyeon noodles supplemented by sorghum powder at concentrations of 10, 15, 20, and 25%. L- and b-values of Sooyeon noodles decreased while its a-value was significantly increased by the addition of sorghum powder. Additionally, sorghum powder increased the weight, volume, and water uptake of noodles. Turbidity as well as cooking loss of cooked noodles decreased significantly due to the addition of sorghum powder. Increasing concentration levels of sorghum powder resulted in an increase in the hardness of cooked noodles, which was in the range of 1,236-1,932 g, and a decrease in tension, which was in the range of 152-105 g. The same trend was observed in the dough production process. Sooyeon noodles with 25% sorghum powder yielded the highest total polyphenol content (3.668 GAE mg/g) and flavonoid content (1.893 CE mg/g). DPPH and ABTS radical scavenging activities increased linearly to 0.704 and 0.815 AA mg/g, and 0.355 and 0.935 AA mg/g. respectively.

Keywords

sorghum (Sorghum bicolor);sooyeon noodle;antioxidant activity;quality characteristic

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